RESUMO
This work considered gelatinized wheat flour fraction with properties similar to hydrocolloid to enhance the strength of dough network by improving water retention and rheological characteristics. The gelatinized (90 °C) fraction of the wheat flour was incorporated in the dough formulation at different levels (5, 10, and 20% w/w). The effects of the gelatinized flour (GF) fraction on the dough rheology and thermal properties were studied. The incorporation of GF induced a moderate increase of dough viscoelasticity and reduced the freezing and melting enthalpies. On the other hand, the changes in bread textural properties brought by incorporation of GF were insignificant, indicating that the gelatinized fraction acted as a binder that enhanced water trapping in the structure. SEM images showed a more heterogeneous crumb microstructure (e.g., gas cells, porous, etc.) bread prepared using GF. Drying kinetics obtained from TGA indicated that the water diffusivity decreased with the incorporation of GF, which suggested that the bread had a compact microstructure.
RESUMO
Within preventable medical errors, those related to medications are frequent in every stage of the prescribing cycle. Nursing is responsible for maintaining each patients safety and care quality. Moreover, nurses are the last people who can detect an error in medication before its administration. Medication administration is one of the riskiest tasks in nursing. The use of information and communication technologies is related to a decrease in these errors. Including mobile devices related to 2D code reading of patients and medication will decrease the possibility of error when preparing and administering medication by nurses. A cross-platform software (iOS and Android) was developed to ensure the five Rights of the medication administration process (patient, medication, dose, route and schedule). Deployment in November showed 39% use.
Assuntos
Sistemas de Notificação de Reações Adversas a Medicamentos/organização & administração , Computadores de Mão , Prescrição Eletrônica , Erros de Medicação/prevenção & controle , Sistemas de Medicação/organização & administração , Aplicativos Móveis , Argentina , Registros Eletrônicos de Saúde/organização & administração , Sistemas de Registro de Ordens Médicas/organização & administração , Interface Usuário-ComputadorRESUMO
The acid hydrolysis of native corn starch at 35 °C was monitored during 15 days. After this time, the residual solids were about 37.0 ± 3.0%. First-order kinetics described the hydrolysis data, giving a constant rate of kH = 0.18 ± 0.012 days(-1). Amylose content presented a sharp decrement of about 85% and X-ray diffraction results indicated a gradual increase in crystallinity during the first 3 days. SEM micrographs showed that hydrolysis disrupted granule morphology from an initial regular shape to increasingly irregular shapes. Fractal analysis of SEM images revealed an increase in surface roughness. Fast changes in the thermal effects were caused by molecular rearrangements after fast hydrolysis of amylose in the amorphous regions in the first day. Steady shear rate and oscillatory tests showed a sharp decrease of the apparent viscosity and an increase of the damping factor (tan(δ)) caused by amylose degradation.
RESUMO
Banana starches (BS) were isolated from Enano, Morado, Valery and Macho cultivars. The BS possessed B-type crystallinity and an amylose content varying from 19.32 to 26.35%. Granules had an oval morphology with different major-to-minor axis ratios, exhibiting both mono- and bi-modal distributions and mean particle sizes varying from 32.5 to 45 µm. BS displayed zeta-potential values ranging between -32.25 and -17.32 mV, and formed gels of incipient to moderate stability. The enthalpy of gelatinization of BS affected the crystalline order stability within the granules. In-vitro digestibility tests showed fractions as high as 68% of resistant starch. Rheological oscillatory tests at 1 Hz showed that BS dispersions (7.0%, w/w) exhibited Type III behaviour, attributed to the formation of a continuous phase complex three-dimensional amylose gel reinforced by swollen starch granules acting as fillers. Amylose content and granules morphology were the main factors influencing the BS properties.
Assuntos
Fenômenos Químicos , Digestão , Musa/química , Reologia , Amido/química , Amido/metabolismo , Temperatura , Indústria Alimentícia , Humanos , SolubilidadeRESUMO
The use of SNOMED CT as a standard reference terminology enables interoperability between clinical systems. This reference tool provides a method for creating post-coordinated terms by users according to local needs. While the creation of these terms is free, there are a number of rules, as defined in the user manual of SNOMED CT that must be followed.The Hospital Italiano of Buenos Aires has a Terminology Server that encodes medical terms, using SNOMED CT as the reference vocabulary. An interoperability analysis performed with the Nebraska Medical Center in 2006 found a high error rate (26%) in post-coordinated terms. Therefore, we implemented an automatic system of rules within the Terminology Server as defined in the user manual. Following rules implementation, the error rate decreased from 26% to 2%.
Assuntos
Systematized Nomenclature of Medicine , Sistemas Computadorizados de Registros Médicos , Nebraska , Garantia da Qualidade dos Cuidados de Saúde , Terminologia como Assunto , Interface Usuário-Computador , Vocabulário ControladoRESUMO
Se determinó la composición química del aceite virgen obtenido por presión mecánica de semillas de uva de las variedades Syrah, Tintorera y de una mezcla de las variedades Syrah-Tempranillo-Merlot. Métodos analíticos oficiales fueron empleados en la determinación de dos índices de calidad (acidez e índice de peróxidos), del perfil de ácidos grasos y para la cuantificación de los componentes minoritarios más importantes. Los valores de acidez e índice de peróxidos coincidieron con los señalados por el Codex Alimentarius para los aceites comestibles de buena calidad. El ácido linoleico fue el ácido graso más abundante en todas las muestras, representando alrededor del 65 por ciento, seguido por el ácido oleico con niveles cercanos al 25 por ciento. La concentración total de fitoesteroles se ubicó en el intervalo de 5179 hasta 5480 mg/kg siendo el ß-sitosterol el más importante constituyendo más del 66 por ciento del total. El colesterol fue detectado en los aceites vírgenes provenientes de las variedades Syrah y Tintorera, con concentraciones inferiores al máximo permitido para los aceites vegetales comestibles. El ester 1-butanil-3-metil acetato, fue el componente volátil encontrado en mayor proporción con concentraciones de 5,4; 6,8 y 11,0 mg/kg para las variedades Syrah, Tintorera y la mezcla de semillas respectivamente. Otros compuestos volátiles también presentes en los aceites fueron el Trans-2-hexenal (0,1 a 0,5 mg/kg), E-2-pentenal (3,1 a 4,2 mg/kg), hexanal (1,4 a 1,9 mg/kg) y heptanal (0,1 a 0,3 mg/kg). Esos compuestos pueden ser los responsables de los aromas afrutados que se detectaron en todas las muestras de aceites vírgenes estudiadas. Los isómeros α y γ tocotrienoles, representaron más del 80 por ciento de los tococromanoles presentes, mientras que los tocoferoles constituyeron menos del 10 por ciento. El color verde intenso observado en los aceites fue asociado a la presencia de clorofila y otros pigmentos vegetales.
The chemical composition of the virgin oils obtained by mechanical pressing of grape seed belonging of the varieties Syrah and Tintorera as well as a mixture of seeds of the varieties Syrah, Tempranillo and Merlot was determined. Official analytical methods were employed for the determination of two quality indexes (acidity and peroxide value), fatty acids profile and for the quantification of the most important minor constituents. The acidity and the peroxide values were in agreement with the values reported by the Codex Alimentarius for good quality edible oils. The linoleic acid was the fatty acid most abundant in all samples, representing around the 65 percent, followed by the monounsaturated oleic acid with concentrations close to 25 percent. The total phytosterol concentrations were between 5179 and 5480 mg/kg, where the ß-sytosterol represented more than the 66 percent in all grape seed oils. The cholesterol was detected in the oils from the varieties Syrah and Tintorera in concentrations below the maximum allowed for vegetable edible oils. The ester 1-buthyl-3-methylacetate was the most abundant in the volatile fraction with concentrations of 5.4; 6.8 and 11.0 mg/kg for Syrah, Tintorera and the seeds mixture respectively. Other volatile compounds also present were the Trans-2-hexenal (0.1 to 0.5 mg/kg), E-2-pentenal (3.1 to 4.2 mg/kg), hexanal (1.4 to 1.9 mg/kg) and heptanal (0.1 to 0.3 mg/kg). These compounds may be the responsible for the fruity flavor detected in all virgin oils studied. The α and γ isomers of the tocotrienols accounted for more than the 80 percent of the tocochromanols present in the oils, while the tocopherols represented only the 10 percent The deep green color observed in all oil samples was associated to the presence of chlorophylls and other vegetable pigments.